Farro Salad with Beets and Roasted Grapes Recipe - Forks Over Knives

Ingredients

• 1 lb. small to medium yellow or orange beets, peeled and cut into ½-inch wedges
• 12 oz. red seedless grapes, on the stems
• 1 teaspoon sea salt
• 1¼ cups pearled farro (see tip, recipe intro)
• 1 medium onion, chopped
• ⅓ cup balsamic vinegar
• 1 tablespoon no-salt-added tomato paste
• 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons pure maple syrup
• 1 head radicchio, cored and torn
• 1 head Belgian endive, trimmed and leaves pulled apart
• 2 tablespoons pine nuts, toasted (optional)